on Sep 22, 2022, Updated Apr 10, 2024 Here are some more pasta recipes that you may like: Chicken Florentine Pasta, White Sauce Pasta, Tuscan Chicken Mac And Cheese, Instant Pot Chicken Broccoli Pasta, and Gigi Hadid Pasta.
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For the uninitiated, olive tapenade is a French condiment made using olives, capers, herbs, and sometimes anchovies. It has a savory umami flavor and a chunky, meaty texture. Olive Tapenade is undoubtedly the star ingredient of this pasta recipe, and its savory umami flavor makes this pasta quite flavorful. This pasta recipe needs just a few pantry ingredients and comes together in under 15 minutes. Serve it on its own for a quick dinner or with toasted bread, garlic bread, open toast, salad, or bruschetta for a wholesome meal. This recipe is vegetarian and can be easily made vegan. Olive Tapenade – I make my Olive Tapenade at home, but you can buy a jar to save time. Parmesan Cheese – Use good quality parmesan cheese. Breadcrumbs – I use seasoned breadcrumbs, which add a nice bite and flavor to the pasta. Check out my Pangrattato (Seasoned Breadcrumbs) to make your batch. Extra Virgin Olive Oil – Use a good quality one! Others – You will also need salt, fresh parsley, freshly squeezed lemon juice, freshly ground black pepper, and red pepper flakes. Adjust the quantity of ground black pepper and red pepper flakes per your taste. You can add salmon, chicken, shrimp, or steak to this recipe for added protein. You can also add veggies like mushrooms, bell peppers, zucchini, broccoli, etc, to make the pasta healthier. Make it garlicky by adding chopped garlic to the oil. Once the water comes to a rolling boil, add 2 tablespoon salt and 12 oz (340 g) pasta to the pot and stir well. Cook 12 oz (340 g) spaghetti pasta according to the package instructions, subtracting 1 minute from the recommended cooking time. Reserve 1 cup of the pasta water before draining the pasta. Stir in ½ cup of seasoned breadcrumbs and toast them until golden brown (1-2 minutes), stirring continuously. Add the drained pasta to the pan along with ½ cup of olive tapenade and ½ cup of pasta water. Toss well to combine, adding additional pasta water if needed.
1 cup of shredded parmesan cheese ¼ cup (packed) chopped parsley 1 tablespoon freshly squeezed lemon juice
Season the pasta with salt, freshly ground black pepper, and red pepper flakes to taste. Garnish with grated parmesan cheese, chopped parsley, and red pepper flakes, and serve hot.
